Quick Method Croissants

• 1 pkg. active dry yeast
• 1 c. very warm water (110~)
• 3/4 c. evaporated milk
• 1 1/2 tsp. salt
• 1/3 c. sugar
• 1 egg
• 5 c. unsifted flour
• 1/4 c. butter, melted and cooled
• 1 1/2 c. firm, cold butter (3 sticks at refrigerator temperature), cut into 1/2-inch slices
• 1 egg, beaten with 2 Tbsp. milk (for egg wash)

1. In a bowl, soften yeast in warm water.
2. Add evaporated milk, salt, sugar, egg and 1 cup of flour.
3. Beat to make a smooth batter.
4. Blend in the 1/4 cup melted butter and set aside.
5. In another bowl, cut the 3 sticks firm, cold butter into remaining 4 cups of flour until butter particles are the size of almonds. Pour yeast batter over flour-butter mixture and carefully turn the mixture over with a rubber spatula to blend just until all flour is moistened.
6. Cover with plastic wrap and refrigerate for at least 4 hours or up to 4 days.

active dry yeast, very warm water, milk, salt, sugar, egg, flour, butter, firm, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=536289 (may not work)